2 cups flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
2 eggs
1 cup ricotta cheese
1 cup sour cream
1 tablespoon honey, plus more for serving (optional)
1 orange – 1 T zest, plus juice
Butter for cooking
Oven 200. Mix flour, baking soda, and salt in large bowl. Crack the eggs into a medium bowl and beat. Stir in ricotta, sour cream, and honey.
Grate 1 tablespoon zest from the orange; add to wet ingredients. Squeeze in the orange juice [?]. Then gently add wet to dry ingredients, mixing only enough to moisten the flour – lumps are okay.
Put a tablespoon of butter into hot skillet over medium-low heat and swirl it around. When the butter foam subsides, ladle the batter into the skillet, making any size pancakes you like. Cook until the bottoms are golden brown and bubbles appear in the centers of the pancakes, 2 to 4 minutes. Flip and cook, adjusting the heat so that the pancakes don’t burn, until the second sides are lightly browned, another few minutes. Transfer the cooked pancakes to the oven to keep them warm. Add a little more butter for each batch. Serve warm, with honey if you like.
Lemon Ricotta Poppyseed Pancakes
Use lemon instead of lime. Add optional 1/4 cup poppy seeds.
Adapted from How to Cook Everything Fast by Mark Bittman.